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recipelink.com Chat Room Recipe Swap
05-14 to 05-20-2000 – 9 Assorted Recipes
Verla,.Il (09:34:38) : Heavenly Hot Fudge
1 c. heavy cream
3/4 stick unsalted butter
2/3 c. sugar
2/3 c. dark brown sugar,packed
pinch of salt
1 c. cocoa
Heat the cream and butter over med. heat until the mixture starts to boil. Add the sugars and salt and cook until there are no lumps of cocoa remaining. Serve immediately or refrigerate and store for up to several months. Microwave for 1 minute or until liquid enough to pour. Be careful not to overheat and burn the sauce.
This is from a restaurant in New Hampshire! To die for!!!
pinch of salt
MED/TN (10:55:43) : Chocolate Pudding Cake (Crockpot)
2 c Flour
2 ts Baking powder
1/4 ts Salt
1/2 c Cocoa powder
1/2 c Butter
1/2 c Sugar
4 Eggs
1 c Milk
1 1/2 c Fresh bread crumbs
Chocolate or Fudge sauce
Grease 1 1/2 quart mold or baking dish. Mix flour, baking powder, salt and cocoa. In large bowl, cream butter and sugar; add eggs, one at a time, alternately with half of the flour mixture. Beat well after each addition. Add milk alternately with remaining half of flour mixture. Stir in bread crumbs. Pour into greased mold, cover with foil; tie in place (wire twisties work well for this). Place rack in slow-cooker (crock pot). Add two cups of hot water. Place mold with cake on rack in pot. Cook covered, on high for 3-4 hours. Serve warm or cold. To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.
julie,s.c. (01:42:56) : EASY CHEESE DANISH
350 degree oven
30-40 minutes
2 pkgs. crescent rolls
2 pkgs. cream cheese (room temp)
1 cup sugar
1 egg
1 tsp. vanilla
1/2 cup powdered sugar
enough water to make glaze
unroll a pkg. of crescent rolls in a 13x9 pan. spread by edges. beat cream cheese, sugar, egg and vanilla. pour over dough. open the other pkg. of crescent rolls put it on wax paper and spread it to fit the 13x9 pan. put on top of the cream cheese mixture. bake for 30-40 minutes til golden in color. drizzle the glaze over the Danish
compliments of Lori, NY
victoria__Pa (08:05:13) : CHICKEN AND SAUERKRAUT OVER NOODLES
desired amount of boneless & skinless chicken breasts
large amount of sauerkraut
egg noodles
place some kraut on bottom of crock pot
layer chicken breasts and repeat layers if needed ending w/ kraut
cover and cook on high for 6-7 hrs.
make noodles as directed.drain. serve chicken & kraut over noodles.
Kelly~WA (06:09:20) : CITRUS DRESSING
1/2 cup white wine vinegar
1/4 cup frozen orange juice concentrate, thawed
2 tbs chopped fresh parsley
4 tsp grated lemon peel
4 tsp grated orange peel
1 cup vegetable oil
Combine vinegar, orange juice concentrate, parsley, lemon peel and orange peel in small bowl. Gradually
whisk in oil. Cover and refrigerate. Rewhisk dressing before using.
Makes about 1-1/2 cups.
recipelink.com (01:45:02) :
Nearly Brownie Cookies
Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Makes : 60
8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate bits
2 1/2 cups pecans -- chopped coarse
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil. Melt the semisweet chocolate and the butter in a small pan over low heat, stirring until smooth, or in the microwave. Sift together the flour, baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients, until just blended but smooth. Stir in the chocolate bits and the nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool on a rack. May be made ahead several days or frozen. Yield: 50 to 60 cookies
Roberta,.Illinois (02:53:50) : Pate sucree
1 pound butter
pinch salt
2 cups sugar
3 cups sifted pastry flour
Cream butter and sugar together, add the pinch of salt, and slowly add the flour, little by little. You might need to add 1 egg, just in case. Mix until thoroughly combined, wrap in plastic, and chill until needed
Roberta,.Illinois (03:11:14) : Here is something really interesting I found in one of my many cook books. This would be better for adults.
Hollyce's Sin Pot
1 large jar with a spigot (sun tea jar)
1 bottle of sweet white wine
3 pints of the following fruits: strawberries, blueberries, raspberries,blackberries, and 5 or 6 peaches
6 to 7 cups sugar
Wash all fruit, and peel and slice peaches
put everything in a large pot, and cook slowly, until the liquid becomes a syrup, add 5 cups water, and heat until liquid is warm to the touch. Place in jar, and allow the fruit to ferment for about 2 weeks, making sure it's sealed tightly, or the fruit will spoil.
When it's ready, serve with whipped cream, and sponge cake in elegant glasses
Roberta,.Illinois (02:36:08) : Breakfast Casserole
2 cans of crescent rolls
6 eggs beaten
1# mild sausage
1 small bunch of green onions
3 cups of mild cheddar cheese
2 large baking potatoes, washed and diced
basil, salt and pepper to taste
1 large glass casserole dish.
Wash and peel the potatoes, then dice them, and boil then until they are tender, but do not fall apart.
Beat the eggs with a splash of milk, and add the cheese and seasonings
Brown the sausage, and drain off the fat, let it cool.
spray the casserole dish, and then spread 1 can of crescent rolls on the bottom, add sausage, and cheese, and the beaten eggs, sprinkle with potatoes, and more cheese, and then add the final layer of crescent rolls on top.
Bake at 325 until the cheese is melted, and the potatoes appear crisp.
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